Poached peaches

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September 6, 2016 by dgarnett2013

Poached peaches: A Yeat at Otter Farm by Mark Diacono


Serves 4 – 6

  • 1 kg peaches (about 6 large or 10-12 small fruit)
  • About 800ml water
  • 400ml white wine
  • 500g sugar
  • 1 vanilla pod, split lengthways
  • zest of 1 unwaxed lemon, in strops
  • A couple of large sprigs of mint
  • 6 – 12 cloves (1 per peach)


Cut a shallow cross in the base of each peach and push a clove into the skin of each one.

Put the water, wine and sugar in a large pan and bring slowly to a simmer, stirring to dissolve the sugar.

Add the vanilla, lemon zest and mint.

Lower the peaches into the pan and add a little extra water if necessary, to ensure they are just covered.

To help keep the peaches submerged, lay a cartouche over the surface (a pieces of baking parchment a little larger than the diameter of the pan with a small hole cut in the centre to allow steam to escape).

Bring slowly to a simmer and cook at a gently simmer for 7-15 mins, depending on the ripeness of the peaches.

Lift the peaches out with a slotted spoon and allow them to cool a little.

Peel each fruit (the cross in the base of each makes this easy), discard the cloves and return the peaches to the liquor.

Serve the peaches warm or cold with a little of the poaching liquor.

To make into sorbet:

Refrigerate peaches and liquor overnight.

The next day, drain, halve and stone the peaches, then blitz to a puree in a food processor.

Pass the puree though a sieve to remove any bits of skin and mint stalk.

Churn in an ice-cream maker, then freeze.

NOTE: the left over liquor makes VERY GOOD jelly. Set with raspberries. (Use 500ml liquid and 5 sheets of gelatine).

Eaten the day Rose and Charlie dressed up as super-sleuths.

supersleuths2 supersleuths1

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